Honey Vanilla Cheesecake Recipe

Name: Honey Vanilla Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Crushed Digestive Biscuits Or Graham Cracker Crumbs; 1/2 cups Melted Butter; 3 blocks (250g Block) Cream Cheese; 3/4 cups Yoghurt Or Sour Cream; 1-1/2 cup Honey, Divided; 1 whole Vanilla Bean, Scraped; 1 Tablespoon Flour; 3 whole Eggs; 1 cup Berries (can Mix Different Types); 1/2 cups Water

Servings: persons

1
1. Prepare the crust of the cake by mixing the biscuit/cracker crumbs with melted butter.
2
2. Press the crumbs firmly onto the base of an 8-inch round baking pan. If using springform, remember to cover the outside with foil.
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3. For the filling, beat the softened cream cheese and yoghurt until creamy. Add 1 cup of honey, vanilla bean caviar and flour and mix until smooth. Beat in one egg at a time until smooth again.
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4. Pour the filling onto the crust and bake at 150u00b0C for 1 hour.
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5. Meanwhile, mix the berries with remaining 1/2 cup of honey and water. Cook in a saucepan with low heat until berries have softened and the syrup has thickened, about 15 to 20 minutes.
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6. Cake is ready when the sides have pulled away slightly but the middle is still slightly jiggly. Let cake cook completely in the oven before refrigerating for at least 3 hours.
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7. Drizzle berry sauce over a slice before serving.
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Tips: You may use a water bath to prevent cracking on the surface of the cake. I never use a water bath. My trick is to let the cake sit in the oven (with the door closed) until both the oven and the cake have cooled completely before removing the cake to be refrigerated.

1011

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups Crushed Digestive Biscuits Or Graham Cracker Crumbs, 1/2 cups Melted Butter, 3 blocks (250g Block) Cream Cheese, 3/4 cups Yoghurt Or Sour Cream, and more.

Yes, Honey Vanilla Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Honey Vanilla Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions